New processes and equipment, etc.



Aug. 3, 1954 NEW PROCESSES AND EQUIPMENT, ETC Filed March 5, 1948 3 Sheets-Sheet 1 A TTORNE Y R. P. DUNMIRE 2,685,522

Aug. 3, 1954 R. P DUNMIRE 2,685,522 NEW PROCESSES AND EQUIPMENT, ETG Filed March 5, 1948 3 Sheets-Sheet 2 INVENTOR: RL/55ELL F D/J/V/W/RE BY KZJ ATTORNEY Aug. 3, 1954 R. P. DUNMIRE NEW PROCESSES AND EQUIPMENT, ETC

Filed March 5, 1948 F550 Paw/P Val/7771f I 50/0 SZ/PPLY 5 Sheets-Sheet 3 ///6// Pet-550,9: F550 PUMP I N V EN TOR fuss/F44 DUA/M/IPE ATTURAiH Patented Aug. 3, 1954 1 lls myenjtiofi ime to flew troessee airi equ'ipm'ent'desisnea partic 7 i'ca l opei a tioiisp 'h'e ehe a1 tregmerrr incl-ride distillation, steriuzationi gas 'catiofi; d'e'g'asi e ti'on, iinprefnatiii of a liquifi with a or vapor; and the like. The i'nve'n'ti'oi'i" i 'uc'lesfor sx amplethe stei i ization or milk and fr li'it uices; eta; with or Without onntif n the piu ifit cation of water, and the trea at (if a molten" fat or other liquid which solidifies on eo'bliiig.

The apparatus-"iii which these processe'may be carried out projects the lit d eentrifugaiiy', the form of discrete ea Nie s; from a" central source (or sources) in'a" s'ubsiafitiaily horizohtal plane (or planes) agai'i'ist' a 'vertiea i wall mm suf-, 'ci'ent' force" to ove-fcome' the surfa''e tns'iiff of the discrete particles of" the liquid an'dto disintegi'ate the structure of the particlesas'they strike the surfaceof the Wall. After impaet the" liqiiid forms a film whi'ch drains doivn over, the surface of the: wali'. The Wall may be heated so as to vimpart heat to the liquid; Whether done a tate mospli'er'ic pressure or under redi'lceri 0r increaseii pressure 01 in an atmospher'e'of an'inert gas,1th'e' p'rocess exposes large urface of each'particieto the surrounding atmosphere and thus facilitates interchange,between the liquid and the atmosphere. Such interchange maybe simplyan inter change of heat Q1" it may involve ga'siiication, olegasifieatioh; dehydration, solution of ,a 112 13011 gr, as into the liquid, or distillatioz of theiliquid so as to bring the liquid. into equilibrium with the surrouneing atmosphere: v Th l q idfl p ay d ou r lywasai si vertical wall from a iiisogor 'otor operat ii at high s T s mw uni o m .flees rqnell de o h s s ,T iu ediqntqih sli sc su h a .i' ieth tit is ro e te b5/I %Q centrifugal o ks? in e ew of fi s sr divided particles or droplets. I particles are broken'up'oi' disintegrated into par-f ticles of smaller size. The force of the'impapt-is, e t t q ercqmei s' u iaceisns en.piihe.

as 6 taihing kia'c 0e ki t e. ,i lli sss tor: Thee-assesses r and moisturefrom the" hydrogiiateii greatly red p'at of he iium en} the wan is dela edby mi; par ing: 937' to he liqiii'd' y iiie'ans of dentrifi gal' for e 1 i7 =termed a cn'trifli'gal" i'in pastor; and islreferre to herein as cemraiiac-j be constructed so as 130' coiiib'r'ise ere stage o'r it may GO'fiipriSeia' series of stag esso that the materiartfeated is 'suif j''ot'ed" is the ee'fiti'i'ffigal mipaetimi given number of times. The temperature of the Wall which tlie"Ii'fifui'd is'throivn' may be regulatest andby raising its temp'er'ami-e as the spray is repeatedlythrown against it: or by otherwise: changiiig the operating conditions, the treatment may be ixiatlepiogre'ssive;-

If the pera'tio'ri iscbridiic'tedin'vacuo, the liquid is renames-gasses the first Stage of the treatniei'it: Treatiiientin the entrapaetor Whether in a vacuum or in air atmosphere. of inert gaisjs' iecom'mehkie'd for theitreatment of liquids wlh'i'eh are. suse'epti'ble' .to' deterioration .by' oxidatiomgor which include ingredients whieh are so suscepa tible. Whatever the nature of ti'ie'.ti'eatment, the' liquid is' spread as a" film over a; substantially Vertibal'siirfape within the reaction vessel; .In amultipI'eLsta'g-e operation the liquideoliectecl' frogn'png 5 wide variations as are the conditions of treatment; i One preferreduseotth'e centi-apactor which is described" and claim'ecllm my; co-penclingapp'li; cation Ser. No. 13,184, filed March 5, 1948; is the treatment of a) hydrogenated fat which isfl to serve as avehilefor theadmini's'tration of vitaminsof ether food' supplement? which are subjest to raiid deterioration; Treatment iii the centra actbfi aini-est'immedieteiy removes the air The operation may be so cofi'tiii'ted thatsimiiltanet usl'y' with" the removal of the air the veiiiele heated so that light volatiles are" removed:- The operation is advantageously comma-tee u'n'qer d" pressure; anti ii" st; drgainsms contained 1t will explode they are" mpacted aeairist the" \iraii} rendei'iiiejthefat Sterne; v

l The equipment lends itself readily to the mp1s and thorough" stfeii'liz'atiori of heat-deteriorated li'qliids sii'ch as milk; orange juice; and jii'i'ces'of vegetables and other fruits. Th sterilization is effected so rapidly and at such low temperatures that its taste is not appreciably altered. The surface of the liquid exposed to the surface of the heating plate is so great that the heat transfer takes place almost instantly without injurious effects.

The equipment is likewise particularly well adapted to the sterilization of milk, fruit juices, water, and other liquids which contain organisms which are to be destroyed. The liquid is maintained at any suitable pressure for a suflicient length of time to thoroughly impregnate the organisms. Then by passing the liquid through the centrapactor operated at greatly reduced pressure the impact of the liquid against the wall, accompanied by the expansion of the fluid content of the organisms due to their being transferred to a much rarer atmosphere, causes the organisms to explode as they are impacted against the wall.

Other operations which may be very successfully carried on within the centrapactor include the distillation of essential oils without appreciable effect on their taste components, and the distillation of other liquids where sharp fractionation of constituents of different boiling point is desired. Thus, the equipment lends itself to a wide variety of treatments. Several of these will be more particularly described in what follows. The description will include reference to the accompanying drawings, in which Fig. 1 is an elevation of the centrapactor partly broken away;

Fig. 2 is a section on the line 2-2 of Fig. 1;

Fig. 3 is a side view of one of the heating elements of Fig. 2;

Fig. 4 is a section on the line 4- 1 of Fig. 2;

Fig. 5 is a section on the line 5-5 of Fig. 2;

Fig. 6 is a section on the line 6-6 of Fig. 2;

Fig. '7 is a section on the line lg-l of Fig. 2;

Fig.8 is a plan view of the centrifugal impeller used within the centrapactor;

Fig. 9 is a section on the line E- of Fig. 8; and

Figs. 10 and 11 are flow sheets showing how the centrapactor may be used in different processes of sterilization.

The centrapactor is formed with a shell i, which is provided with openings 2, equipped with sight glasses. The valve 3 connects the interior of the equipment with a vacuum pump (not shown). In between the centrapactor and this valve is another vacuum pump 5. The latter is preferably of the molecular difiusion type which is designed to draw an exceedingly high vacuum approaching absolute vacuum. This may be less than 1 centimeter of mercury and may be in the neighborhood of .001 millimeters, depending on the process desired.

The usual methods of accomplishing dehydration and degasification, etc., of liquids are carried out while the liquids are in a static state or flowing in thin films over heated surfaces and usually the processes are carried out in a vacuum. Considerable frothing results with slow release of any gas. If the materials be subject to oxidation such as fruit juices, milk, essential oils, hydrogenated fats, etc.,.the long period of heating changes the flavor or keeping qualities, etc. Pasteurization may be accomplished but not sterilization which at the required temperature (350 F.) changes the palatability of the fluid.

, The centrapactor is designed so as to heat, evacuate and remove occluded gases at an extremely rapid rate, and while the liquid is in an extremely finely divided state. A large amount of energy is imparted to the liquid by centrifuging. If the centrapactor be under a high vacuum and the plates be heated, the impact of the stream on the heated plates disintegrates the particle structure of the liquid practically instantaneously, releasing low-boiling constituents. There is substantially no frothing. Conditions may be controlled to efiect sterilization and there may be concentration of the liquid such as milk or a fruit juice, or distillation such as may be desired in the treatment of oils, etc. The operation may be effected in one or more stages with or without recirculation of the treated material. Temperature and pressure may be controlled within wide limits.

The liquid is supplied through the inlet iii, thence through conduit H on to the distributing plate or impact rotor 12 by way of the valve 13, the opening in which is adjustable to deliver the liquid on to the top rotor in a finely divided state. Thus, the liquid is supplied uniformly to the rotor and is sprayed uniformly in extremely finely divided particles from the edge of the rotor. In Fig. 1 the top plate of the centrapactor is broken away to show the location of this plate or rotor 12. There are six sections to the centrapactor shown in Fig. 1 and there is a similar distributing plate inside each section except the bottom one. The bottom two plates are broken away in Fig. 1 to show the distributing plates it within them. The construction of these distributing plates is shown in Figs. 8 and 9. The drive shaft l5, which supports the individual plates, passes down through the centrapactor and is supported at the bottom in the bearing :1.

On each of the rotors 12 are the vanes 23 which divide and project the liquid outwardly as it is fed on to the rotors. These vanes may be welded or otherwise fastened to the sleeve 24, which is riveted or bolted, or otherwise fastened to the shaft l5. Figs. 8 and 9 illustrate setscrews 25 holding the sleeve 24 of each rotor to the shaft The shell i is of rugged construction. It may, for example, be a steel tank no less than inch thick with dished heads, and forged flanges suitably braced on the interior to withstand substantially absolute vacuum. It is mounted on the heavy iron supports 30.

The exhaust pipe 3% which leads to the vacuum pump connects with the perforated ring 32 which insures a substantially uniform removal of vapors from all sides of the shell. The top it is removable and is of heavy construction and is bolted in place. The heating conduits 33 and ill lead down through the head iii! through packing glands 45. There is a thermocouple connection 59 through which wires pass which connect the gauge 5| with a thermocouple located at their lower end. Several thermocouples may be provided at different levels and in this case means will be provided for reading the temperature at the various levels.

The shaft i5 rises up through the radial thrust bearing 69 where it is driven by motor 6!. This motor is covered by a gas-tight dome 82. Thus no packing is necessary where the shaft l5 passes through the top of the shell I. The motor is cooled by water introduced through the opening in the bottom of the dome. It passes up through the coil 66 imbedded in the shell of the dome and passes out through the opening is! at the top of the motor.

At each level within the centrapactor there is a heating unit so that the temperature at each level may be individually controlled. Three lead lines it, ii and i2 (Fig. 3), located in each of the conduits 4'3 an it are connecte in any usual manner with the individual heatin ele* ments is and its. As shown in Fig. 2, at each level there are two heating elements. The element it is electrically energized by the lead lines passing through the conduit 4d and current is supplied to the heating element 15a from the lead lines which pass down through the conduit 4.3. These heating elements as shown in Fig. 5 comprise a metal shell Tl which is hermetically sealed and contains coils 73 of design. The clips 79 (Figs. 1, 2 and 6) hold the shells in place.

At each level is a circular casing" 80 (Fig. 2). It is provided with a vertical inner wall 8! (Fig. 4.) against which the liquid is thrown from the rotor ii. The liquid drains from this wall down the slopin bottom 82. From here it drops on to the rotor below it and the operation'is repeated.- Each of the plates 89 rests in the annular groove 85- (Fig. *5) in the top of the plate below it. The various plates are held together by the rods 88- (Figs; 2 and 7) of which there are four, evenly spaced around the centra-pactor and attached to the top head 3a. At each level there are two openings 96 for the insertion of a thermocouple if desired.

The top head 46 is fiat and has finely machined surfaces so that the various parts may be accurately placed. The shell l is constructed witha dished bottom anddirects the flow of the treatecl liquid to the nozzle 8| which is connected through the flexible coupling 92 to the conventional discharge pump 93 which delivers the treated liquid through the outlet 94. The flexible coupling permits expansion and contraction of the shell I and alignment with the pump 93 at all times.

The liquid flows by gravity into the suctionside of the pump 93. Otherwise the high vacuum might cause the pump to become starved. The pump 93 is supplied with a spring-loaded pressure regulating valveso' that it always discharges the liquidunder positive'pr'essure.

The plates 80 are preferably cast of' aluminum or stainless steel. The mounting of the shaft 55 is full ball bearing. Any leakage of gas up through the bearing 66 does no harm because the dome 82 prevents escape of the gases tothe atmosphere. The conduits 43 and id-are all sealed against leakage. Seamsand-connections are pref-' erably double-welded and peened.

The liquid fed through the opening Ii! is dis-' tributed on to the top distribution plate l 2. This plate may be 12' inches in diameter and rotated at,. for example, a speed of 3600 R. P. M. The feed of the oil is so regulated'that it is projected in discrete particles against the wall 3| (Fig. 4)- of the upper plate which ma be 20 inches in diameter. The force of the impact is such as to overcome the'surface-tension of the'particl'es and each particle disintegrates as it hits the wall; If the centrapactor is operated under high vacuum (and it may be operated at a pressure of only a small fraction of a centimeter of mercury; usually .001 millimeters of mercury or less), any gases; low-boiling. constituents; etc. are liberated almost instantaneously and without prolongedheating. If the centrapactor is filled with an any standard inert gas the iidiiid is saturated with the as at: m'ost instantaneously. the centrapactor brings the gas and liquid into equilibrium amidst instantaneously.

In the Vacuum treatment of hydrogenated says bean oil, in preparing itfor use as a vehicle rpr" vitamins, etc., the hydrogenated oil or fat in the" firs'tstage of the centrapactor treatment is pier-- erabiy at about F. v Thus as each particle" is impacted onthe heated surface any lower boil ing constituents in the fat are substantially irn-' rhe'diately' volatilize'cl and an air,'h drogen, or other gas is liberated. I

As the oil progresses from the toppla'te to the lower plates it is gradually heated. For example; the temperatures of the plates of a; six platk'e" centrap'actor such as illustrated may be maintained at the following temperatures for the treat nient of such a hydrogenated fat:

. at. Top plate liq Second plate Third plate 170. Fourth plate. I879 Fifth plate 1 0 Sixth plate 200 With the various pia'tes maintained at aboutth" temperatures indicated it willb seen that the fluid being treated is held the form (if finely divided particles for a sufficient length of time for supplying the desired amount of heat to ef-f feet the removal of the desired constituents of contaminants Without frothin or causing any deleterious substances to be" formed by over heating'in the presence of oxygen.

The action of impacting the particles also aid? in effecting the heat transfer and virtually explodes the particles, due to the" rupture or the filfn' or liquid which surrounds gases or vapor con; tained Within them; conse'duently partial distillation maybe carried out at a; relatively low tem perature and extremely high rate due to the high rate of heat transfer andabsence or nothing.- Also, the absence of frothin'g simplifies" the use of extremely high vacuum. sudden exposure or any fluid-impregnated cell or bacteria e31 plode's them, as previously explained.

Thus, the molten fat which has been sterilized: degasified and purified by removal of l'ower boiling constituents, is discharged from the bot-tom oi the centrapa'ctor. The pump 93 may be run continuously or intermittently to transfer the treated fat to an appropriate vessel:

Fig. 10 is a flow diagram illustrating general steps employed in the sterilization of milk, fruit juice, Water or other liquid which contains ascentaminants microorganisms suchas anaerobic bacteria, virus and unicellular structures. The milk may be concentrated simultaneously with pasteurization and sterilization, depending an the temperature employed.

For example,- referring to Fig. 16 the milk admix ure with aninert-gas such as nitrogen is fed under high pressure through heating coilsor in an autoclave or the like Where itbecomessatu rated with the gas. Alternatively, themilk may be'sub-jected to-a hydrostatic pressure of, for example, 100 pounds'up to-1G;000 poundspersquare inch, for instance, to impregnate bacteria; etc. with water under this" pressure: From here the liquid is fed to a centrapact-or maintained atapres'sure' nearabsolutezero; es ea a few hun dredth's of a millimeter; This ca-uses expansien to take place within any organic contaminants within the liquid sufiicient to explode them. Gas within the contaminants may expand several hundred thousand fold. By any treatment approaching this, seeds, spores, etc., as well as bacteria in the milk will be destroyed by rupture of cells within them. If a liquid other than water is being treated, the latent heat of vaporization may be supplied by impacting a heated wall, so that the liquid may be concentrated simultaneously. The whole operation is quickly consummated without appreciably aiiecting the taste of the milk or fruit juice, etc., because at low pressures in the range mentioned the milk, etc. need not be heated to an injurious degree. Upon completion of the treatment in the centrapactor the milk is in a degasified condition and is then passed through a nitrogen injector which is operated at slightly above atmospheric pressure. The liquid quickly takes up the nitrogen. The milk then goes tocannlng or other packing equipment where it is sealed in containers in the presence of an inert atmosphere while in a sterile condition.

Fig. 11 is a flow sheet of a somewhat comparable operation, except that after being sterilized and degasified, and possibly also concentrated in Centrapactor No. l, the milk or other liquid passes into a second centrapactor where it is saturated with nitrogen.

The milk, etc., after being sterilized, during which operation it is degasified and dehydrated to the desired degree in evacuated Centrapactor No. l, is removed by means of the low-pressure pump No. l and discharged therefrom into Centrapactor No. 2 while in an evacuated condition. Centrapactor No. 2 is charged with nitrogen at 5 pounds per square inch which replaces the air or gas removed in Centrapactor No. I and the charged milk is then removed by the low-pressure pump N0. 2 and directed to canning equipment. This prevents loss of nitrogen On leaving Centrapactor No. 2 the milk is advantageously filtered to remove exploded particles and other filterable contaminants.

The operation of this flow sheet illustrated in Fig. 11 lends fruit juices such as orange juice, etc. The temperature and pressure in Centrapactor No. i will be controlled to give a sterile product of desired concentration which will be accomplished so quickly and at such low taste of the orange juice, etc. is not impaired.

Milk, orange juice and water inoculated with different types of bacteria were treated. Starting with each liquid at 100 F. and a hydrostatic pressure of 5000 pounds per square inch and rapidly changing to a temperature of to F. and 29.75 inches vacuum, each liquid was rendered sterile. No cultures were obtainable, indicating destruction of all bacteria.

In the treatment of fruit juices, for example, it has been found that not only is the liquid rendered sterile but the enzymes are also rendered inactive and the product is homogenized. The process may be carried out as follows with orange juice or other citrus fruit juice under a high vacuum within the range or five-tenths of an inch of absolute vacuum. Primarily homogenization is accomplished by passing the fluid under high pressure through the feed control valve IS. The first and second stages of treatment remove air and other highly volatile substances and initiate sterilization at a relatively low temperature of approximately 100 F. The next two stages destroy any enzymes present with a temperature of approximately 200 F. and finalitself to the concentration of temperature that the i 1y sterilize the fluid. The final two stages may operate at a temperature of 60 F. or less. During the entire cycle the light volatile essential oils are removed to arrest rancidity and the final product is charged with an inert gas prior to packaging.

The particular design of equipment illustrated and described is subject to modification. The processes likewise are subject to modification and some of them may be carried out in difierent types of equipment. The invention is defined in the claims which follow.

What I claim is:

1. The method of treating a liquid which comprises centrifugally projecting the liquid from a central revolving source of supply in a substantially horizontal plane in all direction in the form of discrete particles against a substantially vertical surface with sufficient impact to disintegrate each particle into smaller particles, thereby substantially instantaneously bringing the contents of each of said particles into substantial equilibrium with the surrounding atmosphere.

2. The method of treating a liquid which comprises centriiuga-lly projecting the liquid from a central revolving source of supply in a substantially horizontal plane in all directions in the form of discrete particles against a substantially vertical surface with sufiicient impact to disintegrate each particle into smaller particles, thereby substantially instantaneously bringing the contents of each of said particles into substantial equilibrium with the surrounding atmosphere and allowing the liquid to drain from the surface as a film.

3. The method of treating a liquid which comprises centrifugally projecting the liquid from a central revolving source of supply in a substantially horizontal plane in all directions in the form of discrete particles against a substantially vertical surface with sufiicient impact to disin tegrate each particle into smaller particles, thereby substantially instantaneously bringing the contents of each of said particles into substantial eq librium with the surrounding atmosphere, and imparting heat to the liquid from the surface while in contact therewith.

4. The method of treating a liquid which comprises centrifugally projecting the liquid from a central revolving source of supply in a substantially horizontal plane in all directions in the form of discrete particles against a substantially vertical surface with sufficient impact to disintegrate each particle into smaller particles, thereby substantially instantaneously bringing the contents of each of said particles into substantial equilibrium with the surrounding atmosphere, and maintaining the liquid under a high vacuum from the time it is so projected as particles until it is impacted against the surface.

5. The method of treating a liquid which comprises repeatedly and continuously centriiugally projecting the liquid from coaxial sources of supply in successively lower substantially horizontal planes in all directions in the form of discrete particles through the same atmosphere while changing the atmosphere, against successively lower levels of the same vertical wall with sufficient impact to disintegrate each particle into smaller particles, collecting liquid sprayed in higher of said planes and respraying it in lower of said planes, and at each impact of liquid against the wall bringing the liquid substantially into equilibrium with the surrounding atmosphere.

6. The method of rendering sterile a liquid contaminated with matter of the class consisting of bacteria and cellular matter which comprises impregnating the contaminant with fluid under pressure above atmospheric, then with the contaminant so impregnated, projecting the liquid from a central revolving source of supply in a substantially horizontal plane, in a high vacuum, in all directions, in the form of discrete particles against a substantially vertical wall with sufficient impact to explode the contaminant, thereby rendering the liquid sterile.

7. The method of rendering sterile water contaminated with matter of the class consisting of bacteria and cellular matter which comprises impregnating the contaminant with fluid under pressure above atmospheric, then with the contaminant so impregnated, projecting the water from a central revolving source of supply in a substantially horizontal plane, in a high vacuum, in all directions, in the form of discrete particles against a substantially vertical wall with sufficient impact'to explode the contaminant, thereby rendering the water sterile.

8. The method of rendering sterile milk contaminated with matter of the class consisting of bacteria and cellular matter which comprises impregnating the contaminant with fluid under pressure above atmospheric, then with the contaminant so impregnated, projecting the milk from a central revolving source of supply in a substantially horizontal plane, in a high vacuum, in all directions, in the form of discrete particles against a substantially vertical wall with suflicient impact to explode the contaminant, thereby rendering the milk sterile.

9. The method of rendering sterile fruit juice contaminated with matter of the class consisting of bacteria and cellular matter which comprises impregnating the contaminant with fluid under pressure above atmospheric, then with the contaminant so impregnated, projecting the fruit juice from a central revolving source of supply in a substantially horizontal plane, in a high vacuum, in all directions, in the form of discrete particles against a substantially vertical wall with sufficient impact to explode the contaminant, thereby rendering the fruit juice sterile.

10. The method of rendering sterile milk contaminated with matter of the class consisting of bacteria and cellular matter which comprises impregnating the contaminant with fluid under pressure above atmospheric, then with the contaminant so impregnated, projecting the milk from a central revolving source of supply in a substantially horizontal plane, in a high vacuum, in all directions, in the form of discrete particles against a substantially vertical wall with suificient impact to explode the contaminant, thereby rendering the milk sterile, and imparting heat to the milk from the surface of the wall by contact therewith so as to concentrate the milk.

11. The method of rendering sterile fruit juice contaminated with matter of the class consisting of bacteria and cellular matter which comprises impregnating the contaminant with fluid under pressure above atmospheric, then with the contaminant so impregnated, projecting the fruit juice from a central revolving source of supply in a substantially horizontal plane, in a high vacuum, in all directions, in the form of discrete particles against a substantially vertical wall with sufficient impact to explode the contaminant, thereby rendering the fruit juice sterile, and imparting heat to the fruit juice from the surface 10 of the wall by contact therewith so as to concentrate the fruit juice.

12. The process of sterilizing a liquid contaminated with organisms, which comprises accustoming the organisms to a gas at any given pressure so that the gas is in them at this pressure, then centrifugally projecting the liquid containing them horizontally in an atmosphere at a pressure of less than one millimeter of mercury, against a substantially vertical wall with sufficient impact to explode the organisms.

13. The process of treating a citrus fruit juice which comprises homogenizing the juice and simultaneously degasifying it, heating to a sufficient temperature in excess of F. to sterilize and destroy enzyme activity and simultaneously volatilizing light volatile essential oils, all of said steps being carried out under a pressure of not more than of an inch of water and then coolmg.

14. The process of producing a concentrated citrus fruit juice which comprises homogenizing the juice and simultaneously degasifying it, heating to a suiiicient temperature in excess of 100 F. to sterilize and destroy enzyme activity and simultaneously volatilizing light volatile essential oils and a sufficient quantity of water to produce a desired amount of concentration, all of said steps being carried out under a pressure of not more than of an inch of water and then quickly cooling.

15. The method of treating a liquid which comprises repeatedly and continuously centrifugally projecting the liquid from a coaxial source of supply in successively lower substantially horizontal planes in all directions in the form of discrete particles through the same atmosphere while changing the atmosphere, against successively lower levels of the same vertical wall with sufiicient impact to disintegrate each particle into smaller particles, collecting liquids separated in higher of said planes and respraying it in lower of said planes and at a plurality of the planes regulating the temperature of the liquid.

16. Apparatus for the treatment of liquid which comprises a central shaft, means for rotating the same at high speed rotors fastened thereto one above another, means for feeding liquid to the top rotor, means for collecting liquid projected from each rotor and feeding it on to the rotor directly below it and means for individually controlling the temperature of a plurality of said collecting means.

References Cited in the file of this patent UNITED STATES PATENTS Number Name Date 230,525 Brinton July 27, 1880 608,425 Graf Aug. 2, 1898 1,369,345 Lobeck Feb. 22, 1921 1,438,502 Peebles Dec. 12, 1922 1,567,274 Kitchen Dec. 29, 1925 1,658,168 Kitchen Feb. 7, 1928 1,888,872 YArnett Nov. 22, 1932 2,064,650 Emanueli -1- Dec. 15, 1936 2,119,616 Wightman June 7, 1938 2,333,712 E'ckey Nov. 9, 1943 2,349,777 Utterback et al May 23, 1944 2,368,049 Stratford Jan. 23, 1945 FOREIGN PATENTS Number Country Date 197,548 Canada Feb, 24, 1920 16,508 Australia Feb. 23, 1934 879,065 France Feb. 12, 1943 

1. THE METHOD OF TREATING A LIQUID WHICH COMPRISES CENTRIFUGALLY PROJECTING THE LIQUID FROM A CENTRAL REVOLVING SOURCE OF SUPPLY IN A SUBSTANTIALLY HORIZONTAL PLANE IN ALL DIRETON IN THE FORM OF DISCRETE PARTICLES AGAINST A SUBSTANTIALLY VERTICAL SURFACE WITH SUFFICIENT IMPACT TO DISINTEGRATE EACH PARTICLE INTO SMALLER PARTICLES, THEREBY SUBSTANTIALLY INSTANTZNEOUSLY BRINING THE CONTENTS OF EACH OF SAID PARTICLES INTO SUBSTANTIAL EQUILIBRIUM WITH THE SURROUNDING ATMOSPHERE. 